In large stock pot or dutch oven, mix soup bones, water, and chopped onion. Bring to a boil, then simmer for about two hours. Cut meat off of bones and add meat back to the pot, discarding the bones. Pour tomato juice into pot.

Scrub potatoes and carrots and cut them into bite-sized pieces. Add potatoes, carrots, peas, green beans and corn to the pot. Stir and salt well.

Bring to a boil, then simmer, stirring occasionally for about 25 minutes or until carrots and potatoes are tender.

Comments

Hi
Do you saute the onion before you add to the soup bones/water? Or do you just throw it in?

Thanks
Maureen
ps…thanks so much for all your great recipes! I am trying to find joy in the kitchen as it is an act of service to the family for the glory of God. Thank you for making it easier because everything I have made so far is excellent and so good for us :)
God bless you.
I pray that we all finish well for God’s glory

I was going to ask the same question about the soup bones. Any particular part that has the best meat? I’m new to using bones in my soups/stews, and I’ve just recently begun making my own chicken broth and want to make my own beef broth. The beef seems like it might be more difficult to do because we don’t eat beef with the bones in. That’s why I’m wondering which bones to ask for at the butcher?

I thought I might mention that the simmering stages should happen with the lid on…

This might be a given to those of you who are better seasoned cooks than myself, but I tend to leave the pot uncovered unless it says so in a recipe as some want you to let the liquids boil down. I learned today that 4 cups of water disappears after just over an hour of simmering ;)